Black Bean and Rice Salad served with Coleslaw

If you have a couple of cups of cooked brown rice left over, it is a matter of minutes to serve BLACK BEAN AND RICE SALAD. 

In a large bowl dump the rice, two fifteen ounce cans of drained black beans and a can of drained sweet corn.

If you have two medium tomatoes, chop them and throw them in. I only had a can of fire roasted chopped tomatoes, so I used that instead.

Pour on three Tablespoons of olive oil and a half a cup of balsamic vinegar.

Potato Salad

If it's going to get hot in the next few days, it is a gift to your future self to cook up some potatoes today for POTATO SALAD later, when you don't feel like cooking.

Potatoes
3 pound bag--red or Yukon Gold potatoes
Sprinkle--salt
Large pot--boiling water

Marinade
1/2 cup--olive oil

1/2 cup--apple cider or rice vinegar, with 1 Tablespoon balsamic vinegar OR 1/2 cup lemon juice
2 Tablespoons--wet mustard, either yellow, brown or rough brown
1 Tablespoon--tamari
1 teaspoon each--hot sauce (or 1/2 teaspoon cayenne pepper) and vegan Worcestershire sauce

Texture
1 stalk--chopped celery or 1/2 teaspoon celery seeds
1 small--chopped onion or 3 stalks chopped green onions

Dressing
1/2 cup--Nayonnaise salad dressing, if desired

For a three pound bag of potatoes you will need to make about a cup of dressing.

I like red potatoes or Yukon Gold, but any potatoes will work. Scrub the skins and cut out any bad spots. The first difference about my potato salad is that I leave the skins on. You don't have to do this, but it is the most nutritious part of the potato, so it would be a shame to discard it.